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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Have had many egg bakes and not usually a fan, but this was worth getting the recipe! Needs overnight to soak the croutons, or it would, most likely, be crunchy! :) Ingredients:
2 1/2 cups croutons (7 oz box) |
2 cups shredded cheese (your choice) |
1 lb italian sausage |
1 lb bacon, cooked & crumbled |
8 eggs |
1/4 cup milk |
3/4 teaspoon dry mustard |
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 cup milk |
Directions:
1. Spray or grease a 9 x 12 pan.
2. Put croutons on bottom, then cheese.
3. Brown sausage, crumbling well. Drain.
4. Fry bacon, drain, and crumble.
5. Place sausage and bacon on top of cheese.
6. Beat eggs K& add milk ad mustard.
7. Pour over all in pan.
8. Refrigerate overnight.
9. Before cooking, combine soup & last 1/2 C milk and pour over the top.
10. Bake at 300 degrees F for 1 and 1/2 hours.
11. Times represented to include the overnight wait.
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